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Grilled Scallops* with Thyme Butter, Red Chilli & Parmesan
* When buying the scallops, ask for ones that have not been soaked, otherwise you will be left with a very watery sauce on the bottom of the dish after grilling. If you can only get pre-soaked scallops, grill them plain and only baste with the butter when they're ready. This way, the excess liquid will have drained from the mollusc and the glorious taste of the thyme butter won't be diluted.
6 - 10 scallops (dependent on size)
50 g butter with fleur de sel (soft)
fresh red chilli to taste (finely diced)
1 heaped tbsp fresh thyme leaves
2 tbsp crumbled parmesan
rocket leaves (to serve)
Clean the scallops to remove roe (optional) and the hard muscle that holds the scallop in the shell. Place in an oven-proof dish.
Pre-heat the grill.
Mix the chilli and thyme in with the butter, then divide between scallops, placing ca. half a teaspoon full of butter on top of each scallop.
Place under the grill for 6 - 10 minutes, until starting to brown on top, but still soft and still slightly transluscent in the very centre.
Arrange on a bed of rocket leaves, spoon over some of the melted butter and sprinkle with crumbled parmesan. Serve immediately!
Recipe courtesy of The Passionate Cook.
